If you’re someone who loves the bold, rich flavor of chocolate but also enjoys a refreshing citrus twist, then this Lemon Chocolate Cake Recipe is the perfect dessert for you!
Combining the deep, indulgent taste of chocolate with the zesty brightness of lemon, this cake offers a delightful contrast of flavors that will surprise and satisfy your taste buds.
It’s the perfect combination of two worlds—light, zesty lemon and deeply satisfying chocolate—in one delicious bite.
Trust me, this Lemon Chocolate Cake Recipe is a showstopper for any occasion, whether you’re celebrating a birthday, hosting a dinner party, or just indulging in a sweet treat.
In this post, I’ll walk you through everything you need to know about making this unique cake, from preparation to nutrition facts, so you can impress your friends and family with minimal effort and maximum flavor.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Equipment Needed
- 2 round cake pans (8-inch or 9-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Sifter or fine mesh strainer
- Measuring spoons and cups
- Cooling rack
Ingredients
For the Chocolate Cake:
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 ¼ cups cocoa powder (dutch-processed or natural)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large eggs
- 2 egg whites (room temperature)
- 2 cups buttermilk
- 1 cup vegetable oil
- 2 tbsp fresh lemon zest
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 420 grams brewed coffee (hot)
For the Lemon Frosting:
- 2 cups heavy cream
- 906 grams powdered sugar
- 226 grams pasteurized egg whites (room temperature)
- 4 tbsp unsalted butter
- 2 tbsp lemon zest
- 1 tsp salt
How To Make Lemon Chocolate Cake Recipe
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, egg whites, buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract.
4. Add Coffee: Slowly pour in the hot brewed coffee and mix until the batter is smooth.
5. Combine Wet & Dry: Gradually add the wet ingredients into the dry ingredients, stirring until fully combined.
6. Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare Lemon Frosting: Whip heavy cream in a mixing bowl until stiff peaks form. In a separate bowl, beat the egg whites and powdered sugar until fluffy. Gradually add the butter, lemon zest, and salt, and continue beating until smooth and fluffy.
8. Assemble the Cake: Place one layer of the cooled cake on a serving plate. Spread a layer of lemon frosting on top. Top with the second layer and frost the top and sides of the cake with the remaining frosting.
9. Chill and Serve: Refrigerate the cake for about 30 minutes before serving to set the frosting.
Nutrition Facts Lemon Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 3g |
| Carbohydrates | 42g |
| Fat | 14g |
| Cholesterol | 40mg |
| Sodium | 150mg |
| Fiber | 2g |
| Sugar | 28g |
Decorating Ideas
1. Fresh Berries: Add a pop of color by arranging fresh raspberries, strawberries, or blueberries on top of the cake. They complement the lemon flavor beautifully.
2. Whipped Cream: Pipe swirls of fluffy whipped cream around the edges of the cake or on top for a soft, creamy finish that pairs well with the rich chocolate.
3. Chopped Nuts: Sprinkle chopped pistachios, almonds, or walnuts over the glaze for an extra crunch and a touch of elegance.
4. Chocolate Shavings: Use a vegetable peeler to create chocolate shavings from a bar of dark chocolate. Scatter them over the top for a luxurious look.
5. Lemon Zest Garnish: Add a light touch of lemon zest on top to enhance the lemony flavor and create a beautiful, fresh appearance.
Delicious Variations
1. Lemon Cream Cheese Frosting: Swap the chocolate glaze for a tangy lemon cream cheese frosting. The creamy texture and citrusy flavor will perfectly balance the richness of the cake.
2. Chocolate Chips in the Batter: For extra chocolatey goodness, fold in a handful of chocolate chips into the cake batter before baking. This adds a delightful texture and bursts of chocolate in every bite.
3. Lemon Poppy Seed Cake: Add a tablespoon of poppy seeds to the batter for a delightful crunch and a twist on the classic lemon flavor. The seeds complement the lemon zest beautifully.
4. Layered Cake with Lemon Curd: Instead of just using the glaze, spread lemon curd between the layers of cake for an extra burst of fresh lemon flavor. This variation adds a creamy, tart layer to the cake.
5. Raspberry Filling: Add a layer of raspberry jam or fresh raspberry puree between the cake layers for a fruity, tart contrast to the sweet and rich chocolate and lemon flavors.
Quick Kitchen Tips
➤ Room Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature before mixing. This helps the ingredients blend more evenly and creates a smoother batter.
➤ Measure Flour Properly: Avoid packing flour into the measuring cup. Instead, spoon the flour into the cup and level it off with a knife for accurate measurements.
➤ Sift Dry Ingredients: Sift the cocoa powder, flour, and baking powder together to avoid lumps and ensure an even distribution of dry ingredients in the batter.
➤ Prevent Cake Sticking: Grease your cake pans well and line the bottoms with parchment paper to ensure the cakes come out easily without sticking.
➤ Cool the Cake Completely: Allow the cakes to cool completely before frosting or glazing to prevent the frosting from melting or sliding off.
Storage & Make Ahead
To store your lemon chocolate cake recipe, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week.
To maintain the best texture, allow it to come to room temperature before serving. If you’d like to make the lemon chocolate cake recipe ahead of time, you can bake the cake layers a day in advance and store them tightly wrapped in plastic wrap at room temperature.
The frosting or glaze can also be made ahead and refrigerated; just reheat the glaze gently before applying.
Closing
This lemon chocolate cake recipe is a delightful dessert that combines two irresistible flavors into one indulgent treat.
Making it for a special occasion or simply to satisfy your sweet tooth, it’s sure to impress with its zesty lemon and rich chocolate layers.
By following these easy steps and tips, you can create a beautiful, delicious lemon chocolate cake recipe that’s perfect for any event.
Don’t be afraid to experiment with variations and decoration ideas to make it your own. I hope you enjoy making and sharing this lemon chocolate cake recipe as much as I do — happy baking!
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Lemon Chocolate Cake Recipe
Equipment
- 2 round cake pans (8-inch or 9-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Sifter or fine mesh strainer
- Measuring spoons and cups
- Cooling rack
Ingredients
For the Chocolate Cake:
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 ¼ cups cocoa powder dutch-processed or natural
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large eggs
- 2 egg whites room temperature
- 2 cups buttermilk
- 1 cup vegetable oil
- 2 tbsp fresh lemon zest
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 420 grams brewed coffee hot
For the Lemon Frosting:
- 2 cups heavy cream
- 906 grams powdered sugar
- 226 grams pasteurized egg whites room temperature
- 4 tbsp unsalted butter
- 2 tbsp lemon zest
- 1 tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, egg whites, buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract.
- Add Coffee: Slowly pour in the hot brewed coffee and mix until the batter is smooth.
- Combine Wet & Dry: Gradually add the wet ingredients into the dry ingredients, stirring until fully combined.
- Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Lemon Frosting: Whip heavy cream in a mixing bowl until stiff peaks form. In a separate bowl, beat the egg whites and powdered sugar until fluffy. Gradually add the butter, lemon zest, and salt, and continue beating until smooth and fluffy.
- Assemble the Cake: Place one layer of the cooled cake on a serving plate. Spread a layer of lemon frosting on top. Top with the second layer and frost the top and sides of the cake with the remaining frosting.
- Chill and Serve: Refrigerate the cake for about 30 minutes before serving to set the frosting.